Spanish

Scrambled Egg Breakfast Quesadilla is for Breakfast.

Scrambled Egg Breakfast Quesadilla takes 2 minutes to prepare.

Scrambled Egg Breakfast Quesadilla takes 10 minutes to cook.

Scrambled Egg Breakfast Quesadilla makes 1 servings.

The ingredients for Scrambled Egg Breakfast Quesadilla are:

1 flour tortilla 8in. diameter
1 egg
1 egg white
tomato
bell pepper
onion
1 tsp. of butter
shredded mozzarella cheese part skim
2 tbsp. of salsa

Here is how you make Scrambled Egg Breakfast Quesadilla:

Heat skillet with butter. Chop 1/4 cup of tomato, 1/4 cup of bell pepper, and 1/4 cup of onion and add to skillet. Cook until bell pepper and onion begin to soften. Add the whole egg and egg white to vegetables and scramble. Cook to your desire. Set aside. On separate skillet, heat tortilla on both sides. To one side of the tortilla, add half of the cheese, then add the scrambled eggs to the same side, and add the remaining cheese to the eggs. Fold over the empty side and turn the quesadilla over to continue heating. The longer you heat a side of the tortilla, the crispier it gets. Top your quesadilla with salsa. Enjoy! Makes one serving.Number of Servings: 1Recipe submitted by SparkPeople user CLAUDIALIZ.

The nutritional information for Scrambled Egg Breakfast Quesadilla is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 305.3

• Total Fat: 11.4 g
• Cholesterol: 220.1 mg
• Sodium: 682.0 mg
• Total Carbs: 36.0 g
• Dietary Fiber: 3.4 g
• Protein: 15.1 g

Scrambled Egg Breakfast Quesadilla is Spanish cuisine.